Dinner

Shrimp Scampi with Spaghetti Recipe

ByCharlotte Montgomery November 12, 2025November 12, 2025

Introduction

Savor the classic flavors of Shrimp Scampi with Spaghetti, a quick and elegant dish perfect for any night of the week. This recipe combines tender shrimp with a garlicky, buttery sauce and fresh herbs, served over perfectly cooked linguine. It’s simple, delicious, and sure to impress.

Close-up view of a white plate filled with cooked linguine pasta, which is light yellow and slightly glossy from oil or sauce, with small pieces of chopped green herbs scattered throughout. On top of the pasta, there are several large cooked shrimp, each with a curved shape and an orange and white color, showing a slightly shiny, moist texture with visible bits of green herb on them. The overall composition shows the shrimp sitting on the pasta strands arranged naturally, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. linguine pasta
1 lb. shrimp, peeled and deveined (tails on or off)
1 Tbsp. olive oil
4 tsp. minced garlic
¼ cup white cooking wine
½ tsp. oregano
½ cup chicken broth
¼ cup parsley, chopped
2 Tbsp. fresh basil, chopped
4 Tbsp. butter
½ onion, chopped
Salt and pepper to taste

Instructions

Step 1: Season the shrimp with salt and pepper. Heat a skillet over medium-high heat and add olive oil along with 2 tablespoons of butter. Sauté the shrimp until they are cooked through and opaque, then remove from the skillet and set aside.
Step 2: In the same skillet, add the remaining butter and chopped onion. Sauté until the onion is softened, about 3-4 minutes.
Step 3: Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.
Step 4: Pour in the white cooking wine and cook until the liquid is reduced by half.
Step 5: Stir in the chicken broth, chopped parsley, oregano, and fresh basil. Let the sauce simmer for a couple of minutes to blend the flavors.
Step 6: Return the cooked shrimp to the skillet and toss well to coat in the sauce.
Step 7: Meanwhile, cook the linguine according to package instructions until al dente. Drain and serve topped with the shrimp scampi sauce.

Tips & Variations

For a richer flavor, finish the sauce with a squeeze of fresh lemon juice or sprinkle with grated Parmesan cheese before serving.
Substitute linguine with spaghetti or fettuccine based on your preference.
Add a pinch of red pepper flakes to the sauce to introduce a subtle heat.
Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor in the sauce.

Storage

Store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent the shrimp from becoming tough. For best texture, it’s recommended to reheat without overcooking the shrimp.

How to Serve

The image shows a white plate with a round raised edge and small decorative dots, filled with a serving of yellow pasta strands that are loosely piled, creating a textured base layer. On top, there are six large shrimp with a cooked pink and white color, some with visible orange tails, scattered evenly and partly nestled among the pasta. Bright green parsley flakes are sprinkled throughout, adding contrast and freshness on the pasta and shrimp. The pasta also has a light sheen, suggesting an oil or butter sauce, with small pieces of translucent cooked onion visible among the strands. The whole dish is bright and inviting, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat dry before cooking to ensure they sauté properly without excess moisture.

What can I substitute for white cooking wine?

If you don’t have white cooking wine, dry white wine works well. Alternatively, you can use chicken broth with a splash of lemon juice or a mild vinegar like white wine vinegar to replicate the acidity.